No-Bake Pumpkin Pie

1. Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and let sit until gelatin is softened, about 5 minutes.
2. Combine 1⁄2 cup heavy cream, 1⁄3 cup sugar, cinnamon, salt, ginger, nutmeg, and cloves in small saucepan and cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1⁄3 cup sugar and egg yolks together in medium bowl until pale and slightly thickened. Slowly pour hot cream into yolk mixture, whisking constantly, to temper. Return mixture to now-empty saucepan and cook over medium-low heat, stirring constantly, until mixture begins to thicken and forms ridge on tip of spoon when bottom of pan is scraped and spoon is lifted, about 2 minutes. Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.
3. Puree pumpkin in food processor until smooth, 10 to 15 seconds. With food processor running, add remaining 1⁄2 cup heavy cream in steady stream. Scrape down sides of bowl and process for additional 10 to 15 seconds. Add pumpkin mixture to custard mixture and stir until completely smooth. Pour filling into cooled prebaked pie crust. Refrigerate pie, uncovered, until filling is just set, about 3 hours. Cover pie with plastic wrap and continue to refrigerate until fully set, at least 6 or up to 24 hours. Serve.

Make sure to buy unsweetened canned pumpkin; avoid pumpkin pie mix. Serve with WHIPPED CREAM.